Coconut Vegetable Curry is a rich and flavourful dish that combines the creamy goodness of coconut milk with the vibrant colours and textures of a variety of vegetables. This beloved Indian-inspired recipe is a staple in many cuisines around the world, and for good reason. The warm, aromatic spices of cumin, coriander, and turmeric mingle with the subtle sweetness of coconut milk, creating a sauce that's both comforting and exotic. The addition of a medley of colourful vegetables - such as bell peppers, carrots, and potatoes - adds a pop of color and a burst of freshness to each bite. Whether you're serving it as a main course or as a side dish, Coconut Vegetable Curry is sure to become a favorite in your household.
Serves 4
Preparation time 10 minutes, Cooking time around 30 minutes, Overall time 40 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild
Nutritional values for Coconut Vegetable Curry
Total Calories: approximately 1025-1250 calories
Total Fat: approximately 101-123g
Total Protein: approximately 27-34g
Total Carbohydrates: approximately 48-59g
Please note that these estimates are approximate and may vary based on specific brands and measurements used. Additionally, if you're using Paneer, it will contribute more calories and fat to the dish than if you're using Tofu.
Coconut Vegetable Curry Recipe
Ingredients:
2 tablespoons of ghee or coconut oil
2 cloves of garlic
1 teaspoon of curry powder
1 teaspoon of ground cumin
1teaspoon of ground coriander
½ teaspoon of turmeric
2 bay leaves
4 cardamon pods
½ teaspoon of chilli powder
1 can of coconut milk
mixed vegetables ( add what you have or fancy but be mindful of cooking times)
broccoli florets
fresh cherry tomatoes
red bell pepper chunky chopped
1 large onion chunky chopped
fresh spinach leaves
paneer or tofu cubes (optional)
mushrooms
How to make Coconut Vegetable Curry
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Prep all your ingredients,
In a large pan, heat 2 tablespoons of oil (such as coconut oil or ghee) over medium heat. Add the chunky chopped onion, and cook until softened, about 5 minutes.
Add 2 cloves of crushed garlic, and cook for an additional minute.
Then, add the mixed vegetables except for the spinach and cherry tomatoes and cook until they start to soften, about 5 minutes.
Add the ground spices along with the bay leaves and cardamon pods and cook for a few minutes until the spices are fragrant.
Now add the Tofu or Paneer and incorporate well trying to coat with the spices.
Add 1 can of coconut milk and bring to a simmer. Reduce the heat to low and let the curry simmer for 10-15 minutes, or until the vegetables are tender.
Finally add the cherry tomatoes, spinach leaves letting them wilt into the curry and allowing the tomatoes heat through.
Then remove from the heat and add a large knob of butter and melt this into the curry .
Season with salt and pepper to taste, and serve over rice or with naan bread. Enjoy!
Goes well with:
"And there you have it, a delicious and satisfying Coconut Vegetable Curry that's sure to become a staple in your kitchen. With its rich, creamy sauce and vibrant medley of colourful vegetables, this dish is perfect for a cozy night in or a special occasion. So go ahead, serve it over a bed of fluffy rice or with some warm naan bread, and enjoy the flavourful journey to the spice markets of India. Whether you're a vegetarian, vegan, or just looking for a new recipe to spice up your meals, this Coconut Vegetable Curry is sure to delight. Bon appétit, and don't forget to share your own creations with me!"
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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